Orecchiette with Peas

I got my hands on some really nice fresh, shelled English peas and wanted to make some pasta with them. I was looking for something somewhat healthy to make but I ended up with something decidedly not that healthy but decidedly delicious.

Orecchiette with Peas (Adapted from Epicurious)

1 lb Orecchiette
2 oz pancetta (or bacon)
1 shallot, minced
1 c fresh English peas, shelled
2T white wine
1 c heavy cream
1/c grated Parmesean
salt/pepper

While water for pasta is cooking, place pancetta in a skillet. Cook until browned. Add shallot and cook until softened. Add peas to skillet and white wine. Cook for 3-5 minutes. Add heavy cream and bring to low simmer. Cook for 5 minutes. Add Parmesan and salt/pepper. Drain pasta (reserve some pasta water) and add to skillet. Stir until mixed through. You might want to add some of the reserved pasta water to loosen it up.

This was so quick and so good. I usually use a spider to drain the pasta and then dump it by spiderfuls directly into the sauce. Be careful with the salt in this dish. Make sure you taste. There might be enough salt in the pancetta (or bacon) and Parmesean cheese.

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